Never need to order take-out again. I followed the recipe and made the dish for dinner last night, and it was absolutely delicious. My 4-year-old told me that she wanted the same food again tonight :)
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minIngredients
Directions
PREPARATION: Cut steak on the diagonal into ¼ inch slices each 2 inches long.
Mix 1 teaspoon cornstarch, 1 teaspoon soy sauce, 2 teaspoons rice wine, ¼ teaspoon sugar and ¼ teaspoon oil.
Pour this mixture over beef, mix well, and let stand for 15 minutes.
Cut peppers in half, remove seeds.
Cut into ¼ inch long strips.
Smash, peel, and mince garlic.
Peel and mince ginger root. In a cup, mix together 4 teaspoon cornstarch, 1 cup chicken broth, 2 tablespoon soy sauce, and ¼ teaspoon sugar.
Wash black beans and drain.
Mash.
COOKING: Heat 1 tablespoon of the oil with ½ teaspoon salt over high heat.
Add beef and stir-fry 1 minute. Remove beef from pan and set aside.
Clean the pan.
Heat the other tablespoon of oil over high heat.
Add the mashed black beans, garlic, and ginger root; stir-fry for about 1 minute.
Add green pepper and onion.
Stir-fry for 2 minutes. (The pepper slices should remain crisp.) Return beef to skillet and add the cornstarch mixture.
Cook and stir until thickened, about 1 minute. Serve.
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